Reply to crock pot veggie broth?

Forum Index » Food, Cooking, and Restaurants

Reply to "crock pot veggie broth?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous]Sounds good. Pls post recipe.[/quote]
I guess it's more of a soup than a broth... I never have figured out the difference :) But I use it to make vegetarian matzah ball soup or as a base for other soups if there's leftover.
I leave out the parsnip and scale back to one carrot - I found it too sweet with them. Also use a whole package or more of mushrooms for more depth.

Mollie Katzen's Not-Chicken Soup

This recipe for a rich, golden soup is adapted from Berkeley resident Mollie Katzen's book "Still Life With Menu." As an alternative, the vegetables can be cut smaller and left in.
8 cups water
2 tsp. salt
1 8-inch parsnip, cut in chunks
2 large carrots, cut in chunks
8 to 10 (or more) cloves garlic, halved
2 medium onions, cut in chunks
2 stalks celery, coarsely chopped
a handful of mushrooms
1/2 tsp. turmeric
black pepper to taste
Combine ingredients in a large pot. Bring to a boil, lower heat and partially cover. Cook slowly for 1-2 hours.
Turn off heat and let soup cool to room temperature. Strain out and discard all the vegetables.
Heat gently just before serving.[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics